Description
A warm, hearty one-pan meal featuring cheesy ranch potatoes and smoked sausage, perfect for easy weeknight dinners.
Ingredients
Scale
- 2 pounds baby potatoes or small red potatoes, halved (about 6 cups)
- 1 pound smoked sausage (kielbasa or smoked links), sliced into 1/2-inch rounds
- 2 tablespoons olive oil
- 1 (1-ounce) packet ranch seasoning mix (or 2 tablespoons homemade ranch blend)
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 2 cups shredded sharp cheddar cheese (or a mix of cheddar and Monterey Jack)
- 2 tablespoons chopped fresh parsley or sliced green onions, for garnish
Instructions
- Preheat your oven to 400°F (200°C). Grease a large rimmed baking sheet or line it with foil for easier cleanup.
- Toss the halved potatoes in a large bowl with olive oil, ranch seasoning, garlic powder, onion powder, and a pinch of salt and pepper until well coated.
- Spread the potatoes cut-side down on one half of the baking sheet in a single layer. Place the sliced smoked sausage on the other half.
- Roast for 25–30 minutes, stirring the potatoes once halfway, until fork-tender and golden brown.
- Remove from oven and sprinkle the shredded cheese evenly over both potatoes and sausage. Return to the oven for 5–7 minutes, or until cheese is melted and bubbly.
- Let rest for 2–3 minutes, then sprinkle with chopped parsley or green onions and serve hot.
Notes
Thawed smoked sausage is best; shredded cheese melts faster than block slices.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 900mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 50mg